What type of chicken works best for this dish?

Boneless, skinless chicken breasts or thighs cut into 1-inch pieces are ideal, ensuring even cooking and juicy bites.

Can I use different vegetables?

Yes, seasonal vegetables such as asparagus or mushrooms can be substituted for variety and freshness.

Roast until the internal temperature reaches 165°F (74°C), stirring halfway through for even cooking.

Mixing panko breadcrumbs with Parmesan as a coating before roasting enhances crispiness.

Pair this dish with rice, quinoa, or a fresh green salad for a balanced meal. A chilled white wine like Pinot Grigio complements the flavors well.

This dish contains dairy from Parmesan cheese. For gluten-free diets, ensure the cheese is certified gluten-free.

Juicy chicken bites tossed with garlic, Parmesan, and herbs, roasted alongside colorful vegetables for a quick and flavorful one-pan meal.

I love how this recipe comes together in one pan, saving time on cleanup while delivering bold flavors that my family enjoys.

Chicken: 1.5 lbs (680 g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
Marinade & Coating: 3 tablespoons olive oil, 4 garlic cloves, minced, 1 teaspoon dried Italian herbs, 1 teaspoon smoked paprika, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 2/3 cup (60 g) grated Parmesan cheese plus extra for serving
Vegetables: 1 medium red bell pepper cut into 1-inch chunks, 1 medium yellow bell pepper cut into 1-inch chunks, 1 medium zucchini sliced into 1/2-inch rounds, 1 small red onion cut into wedges, 2 cups (180 g) broccoli florets

Step 1:: Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
Step 2:: In a large bowl, combine olive oil, garlic, Italian herbs, smoked paprika, salt, and pepper. Add chicken pieces and toss to coat evenly.
Step 3:: Add Parmesan cheese to the chicken and mix until chicken is well coated.
Step 4:: Arrange chicken bites on one side of the prepared sheet pan.
Step 5:: In the same bowl (no need to wipe out), toss the vegetables with a drizzle of olive oil, a pinch of salt, and pepper. Spread vegetables on the other side of the sheet pan.
Step 6:: Roast for 20 25 minutes, stirring halfway, until chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender and golden at the edges.
Step 7:: Optional: Broil for 2 3 minutes for extra browning.
Step 8:: Sprinkle extra Parmesan and fresh chopped parsley over the chicken before serving.

This dish always brings us together around the table, sharing stories and enjoying a healthy meal.

Serve with rice, quinoa, or a green salad for a complete meal perfect for any weeknight.

Perfectly paired with a chilled Pinot Grigio or Sauvignon Blanc to complement the flavors.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain crispiness.

This dish is a quick, flavorful dinner option that your family will request again and again.

→ What type of chicken works best for this dish?: Boneless, skinless chicken breasts or thighs cut into 1-inch pieces are ideal, ensuring even cooking and juicy bites.
→ Can I use different vegetables?: Yes, seasonal vegetables such as asparagus or mushrooms can be substituted for variety and freshness.
→ How do I ensure the chicken is cooked perfectly?: Roast until the internal temperature reaches 165°F (74°C), stirring halfway through for even cooking.
→ Is it possible to make this dish crispier?: Mixing panko breadcrumbs with Parmesan as a coating before roasting enhances crispiness.
→ What are good serving suggestions?: Pair this dish with rice, quinoa, or a fresh green salad for a balanced meal. A chilled white wine like Pinot Grigio complements the flavors well.
→ Are there any allergen concerns?: This dish contains dairy from Parmesan cheese. For gluten-free diets, ensure the cheese is certified gluten-free.